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Zucchini

What would summer be without zucchini? It is the most popular summer squash in both
America and Europe.

All of the squashes belong to the Cucurbitaceae
plant family which includes the winter squashes, melons, and cucumbers. Zucchini squash has a thinner skin and higher
water content than its winter squash cousins.
It cooks much more quickly and all of its parts are edible; the skin,
seeds, and flesh!

Interestingly most of
its nutrients are found in the skin.
Zucchini squash is packed full of Vitamin A, potassium, phosphorous,
calcium, and vitamin C.

Although it did not make the dirty dozen list for 2017, it
is a crop that has likely been genetically modified, so I would recommend you
buy organic zucchini.

The best way to store this squash is in the
refrigerator. It will stay fresh for up
to 5 days. And quite frankly, I’ve had
it for even longer than that.

The great thing about zucchini is its versatility. You can roast it, fry it, sauté it, or grill
it. You can also make fritters, bread, or
you can zoodle
them and use as a replacement for pasta.

My two favorite ways of cooking zucchini is to either roast
it or grill it. But I do love to fry it
for a treat!

And in a third shallow dish combine the bread
crumbs, salt, pepper, Parmesan cheese, paprika, onion powder, and the garlic
powder until well combined.

Arrange, in assembly line fashion, the zucchini slices,
flour, egg, bread crumbs, and a baking sheet.

Coat a zucchini slice with the flour using your
designated “dry” hand, dip it in the egg using your designated “wet” hand, and
coat with the bread crumb mixture, again using your designated “dry” hand.Place the well coated slice on the baking
sheet.

Repeat with the remaining slices.

Refrigerate for at least half an hour.

When ready to fry, heat about an inch of coconut
oil in an iron skillet or in a frying pan until the tip of a wooden spoon
dipped in sizzles.

Fry each slice on both sides until golden brown.

Keep warm in a low oven until all are finished
and you are ready to eat.

Enjoy!

This is a fun and versatile recipe. Don’t hesitate to mix up the seasonings
according to your tastes. If, for
example, you want more of an Italian taste you can use Italian seasoning and
basil instead of the smoked paprika. You
can even take it in a Mexican direction by using chili powder and cumin. And you don’t need to use cheese or you can
use a different variety of cheese. As with
any recipe, use it as a guide and then add your own touches to make it yours.

You can also make a dip if you’d like. A simple marinara would be good. Or a mayonnaise based sauce. Maybe a ranch or blue cheese dressing. Something really simple to do is to mix
mayonnaise with pureed chipotle peppers.
The choice is yours!

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